摘要
设计四因素三水平的响应面实验进行优化罗非鱼鳞胶原蛋白肽铁螯合物的制备工艺,建立了肽铁螯合率与pH、肽铁质量比、时间、温度的数学模型。结果表明,pH、肽铁质量比、时间对肽铁螯合率影响显著。最佳制备工艺参数为:pH=5.4、温度40℃、肽铁质量比3∶1、时间41 min。在该条件下,得到肽铁螯合率的验证值为90.49%,与预测值无显著差异。
According to the experimental design principle of response surface methodology,a response surface experiment with four factors and three levels was designed to optimize the preparation process of the tilapia scales collagen peptide iron chelate.A mathematical model was established to describe peptide iron chelate rate as a function of pH,peptide iron mass ratio,time and temperature.The results show that pH,peptide iron mass ratio and time have a significant effect on the peptide iron chelate rate.The optimal preparation conditions are：pH=5.4,temperature 40 ℃,the peptide iron mass ratio 3：1,and time 41 min.Under the optimal preparation process,the practical value of peptide iron chelate rate is 90.49%,which has no significant difference from the predicted value.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2013年第7期761-765,共5页
Fine Chemicals
基金
肇庆市科技创新计划项目(2012G14)
广东省自然科学基金项目(S2012040007710)~~
关键词
响应面法
鱼鳞胶原蛋白
肽铁螯合物
食品与饲料用化学品
response surface methodology
fish scale collagen
peptide iron chelate
food and feedstuff chemicals
作者简介
刘永（1977-），男，讲师，博士，电话：13929868867，E—mail：lygdut@163．com。
